My cleaning lady brought me a bunch of sweet banana peppers, and I decided to make refrigerator pickles out of them. I couldn't find a recipe that suited me, so after I found the right vinegar/salt/water combination, I did some guess-work, and came up with something that sounded good to me. Kim and I made them a couple of weeks ago, and last night was the first time we tasted them.
All I can say is Wow! They turned out great...not really hot, but with a good "after-burn".

Bring first 6 ingredients to a boil, then let simmer for 30 minutes. Pack banana pepper rings, jalapenos and garlic into quart jar. Pour hot vinegar solution into filled jars. Allow to cool, then store in refrigerator. Let stand 2 weeks before opening. Makes about one and a half quarts.

Gourmet, I didn't crush the mustard seeds, and I left everything in the jalapenos. I can stand a little heat, but I'm a chicken when it comes to anything too hot, and these were just within my comfort zone. My son-in-law and husband both said the peppers were not really hot.

By the way, the peppers are all sliced into rings...I'm not sure I made that clear in the recipe.